HACCP (Anchorage March 2017)

Hazard Analysis Critical Control Point

Marine Advisory Program Office, 1007 W. 3rd Ave. Suite 100
Anchorage, Alaska
March 23–24, 2017
8:00 am–5:00 pm

Contact: Chris Sannito, csannito@alaska.edu • 907-486-1535

HACCP (Hazard Analysis Critical Control Point) is a seafood safety system that analyses and controls biological, chemical, and physical hazards from raw material production, procurement and handling to manufacturing, distribution and consumption of the finished product. All seafood processors in Alaska are required to have an approved HACCP plan. This class prepares the participant to develop this plan. A basic HACCP certificate issued by the Association of Food and Drug Officials (AFDO) is awarded at the end of the class.

The registration fee for this workshop is $200.00.

HACCP Segment 2 is $80.00 and is available to those who take the Segment 1 online course through the National Seafood HACCP Alliance for Training and Education. Participants first complete the online course and then attend the second day of this HACCP class tom complete the practical training session. For more information see the Seafood HACCP Alliance Internet Training Course. Segment 2 is included in the full workshop registration, so do not sign up and pay separately for Segment 2 here if you are attending the full 2-day workshop.

This workshop is provided as a partnership between Alaska Sea Grant and the Manufacture Alaska Extension Partnership which is part of the National Institute of Standards and Technology national network.

For more information see the HACCP Alaska Workshops web page or contact Chris Sannito.

Register now

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